Tiger prawns with coriander lime chilli butter

Elaboració

1. 01
   Pas 1Make the herb butter

   In a processor put 3 green chillies, 3 garlic cloves, handful Thai basil, large handful coriander, 2 whole spring onions, lime zest and juice of 1 lime, 1 tbsp ground coriander, and a generous pinch of salt. Process until chopped.

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2. 02
   Pas 2Combine with butter

   Add 250g pack of unsalted butter, at room temp, and process until combined. Set aside.

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3. 03
   Pas 3Prepare the prawns

   Take 4 large tiger prawns. Snip through between the legs, run a knife through, and split in half lengthways (keeping as 1 piece). Remove the sack from the back.

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4. 04
   Pas 4Char the prawns

   Place on a hot coal BBQ, shell side down until charred and meat is cooked mostly through but not all the way. Remove from heat.

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5. 05
   Pas 5Finish in butter25s

   In a tray on the BBQ, melt some of the butter. Once melted, cook the prawns flesh side down for 20-30s to finish them.

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6. 06
   Pas 6Serve the prawns

   Serve the prawns on a platter, covered in the butter, with fresh coriander and lime.

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